Apple Cinnamon Kringle

Prep Time:

Bake/Cook Time:

28m - 33m

Yield:

2 large Kringles, about 24 servings

Plan for:

3 hours + rolling/proofing time and chill time

Are you a fan of apple pie? Then this Apple Cinnamon Kringle is a must try. A delicious homemade dough is filled with a made-from-scratch apple pie filling and topped with icing. This kringle can be prepared a day ahead. Then again, who could possibly wait until the next day?

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Dough

1/2 cup + 2 tablespoons lukewarm water
1 packet/envelope instant yeast
1 1/2 cups all-purpose flour* or bread flour*
1 1/4 cups milk
1/3 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract
5 3/4 cups all-purpose flour* or bread flour*
1 teaspoon cardamom (optional)
1 tablespoon + 1 teaspoon salt
1 stick (8 tablespoons) unsalted butter, very soft
5 packets/envelopes instant yeast
1/3 cup lukewarm water
5 sticks (1 pound 4 ounces) unsalted butter (preferably European style)
1 large egg for brushing dough

Apple Filling

1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
1/2 cup water
4 Golden Delicious apples
4 Granny Smith apples
2 1/2 teaspoons cornstarch
1 tablespoon water
1 tablespoon + 1 teaspoon cinnamon, Vietnamese preferred
2 teaspoons vanilla extract

Icing

1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
3 tablespoon water
1 tablespoon unsalted butter, melted
Candied pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a bowl of a stand mixer (or mix by hand in a large bowl) combine lukewarm water with yeast and mix in first listed flour. Once well combined cover bowl with plastic food wrap and place in a warm place for 1 hour.
Meanwhile, bring milk and sugar to a boil. Remove from heat and place in freezer to chill until very cold.
After 1 hour, dough will have risen significantly. Remove plastic and add chilled milk and vanilla. Place remaining flour on top as well as cardamom salt and soft butter.
Combine remaining yeast with lukewarm water and place on flour, but not touching salt.
Using a dough hook (or by hand) mix dough until smooth, about 5-7 minutes. Dough should feel very firm.
Roll dough into a rectangle 10 x 20 inches. If it is hard to do, chill dough in refrigerator for a while. Place on a cookie sheet and wrap in plastic food wrap. Place in freezer for about 30 minutes or until dough is cold.
Meanwhile, unwrap butter and pound it with a rolling pin into a 10 x 10-inch square. Place in refrigerator to become cold and firm again.
On left side of dough place chilled piece of butter. Fold right side of rolled dough over to cover butter plaque. Place in freezer for 10 minutes.
Roll dough 10 x 30 inches. It will be a workout! Fold dough in same manner as a 3-page brochure. Cover with plastic food wrap and place in freezer for about 30 or until cold.
Position chilled dough with side that does not contain a seam towards you.
Roll dough once again 10 x 30 inches, the side that does not contain the seam needs to expand to 30 inches. Fold dough once more as a 3-page brochure.
Cover with plastic and place in freezer for 45-60 minutes.
Meanwhile, prepare apple filling. In a large saucepan or wok, combine sugar and water. Peel one apple and cut into 4 wedges. Remove core and cut each wedge lengthwise into 3 slices. Cut crosswise in about 6-8 pieces and toss in a saucepan containing water and sugar. Repeat with all apples.
Stir apple mixture until it boils. Continue boiling for a total of about 4 minutes or until apples are al-dente.
Mix remaining water with cornstarch and pour into apples. Stir until thickened and remove from heat. Add cinnamon and vanilla and set aside.
Roll dough again 10 x 30 inches. The side that does not contain a seam needs to expand to 30 inches. Fold dough once more as a 3-page brochure.
Cover with plastic and place in freezer for 30 minutes.
Cut dough crosswise in half and place one-half in refrigerator.
Set aside a bowl with a loosely beaten egg and a pastry brush. Set aside a large cookie sheet fitted with parchment paper.
Roll half of dough in a rectangle 7 x 28 inches.
Arrange half of apple filling in a long row right in center of dough strip.
Brush both long edges with a thin coat of beaten egg. Fold over apple filling and seal dough well.
Transfer onto cookie sheet and shape into a circle with the seam on bottom. Attach and seal both ends with egg wash. Brush with a thin coat of egg wash and cover loosely with plastic food film and set aside.
Repeat procedure with remaining dough and apples.
After about 40 minutes, turn oven to 350°F. Allow Kringle to rise until doubled in volume, about 20 minutes more. Colder homes will require a longer time.
Place in oven and bake for about 28-33 minutes or until a light golden brown
For icing, combine ingredients and drizzle on slightly cooled or cold Danish. Sprinkle with candied pecans.
The kringle freezes exceptionally well once baked. On morning of serving, remove from freezer and thaw at room temperature for about 30 minutes. Then reheat in a 350°F oven for a few minutes.